Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(245 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

Come in from the cold to a warming bowlful of autumn

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
264
protein
5g
carbs
28g
fat
15g
saturates
7g
fibre
6g
sugar
17g
salt
0.61g

Ingredients

  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 mild red chillies, deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  3. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Recipe from Good Food magazine, October 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
imelda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I haven't made this yet but was reading the comments with a view to trying it. I hate chopping butternut squash so usually halve it, deseed it, put it into a baking tray, cover with tin foil and roast in a hot oven til it is soft, then it scoops out easy-peasy. I use this as a base for all sorts of sauces for curries, bolognese and soups and as a way of sneaking veg into my children

northclare's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Good, but just missing a little something

dishymummy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oh boy this is now my favourite soup! I have made butternut squash soup before but wasn't keen on the sweet flavour but this is just delicious. I did take on board the other comments and also like the heat of chillies so left the seeds in and used chicken stock. I also added some fresh ginger which gives it a zing.
I found it easier to cut the squash in half length ways, scoop out the seeds and place some garlic in each half. I sprayed with light oil and then roasted. When it has cooled slightly you can scoop out the gorgeous flesh really easily and discard the skins.

kezmeeks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum.

I made this soup even though I had barely any of the ingredients! No onion and used milk instead of creme fraiche. Plus I added some smoked bacon which is very tasty!

Oh I used baby low salt stock so I could share it with my 1 year old.

Even with all that messing about it is still good!

corrinamoore's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice soup and really easy to make............ Healthy too!

dazzer1001's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a very tasty soup and I have made this a few times. For all you peeps out there that want a twist, sprinkle the surface with ceyenne pepper when serving or add to soup if you need a bit more heat. I have also added 4 fresh skinned and chopped tomtatoes in just after the onions have softned. My favourite though is to leave out the chilli and drizzle the oil from a good jar of Mango Pickle into the dish before taking to table. Be careful not to put to much on. Yum Yum

Tiffany1983's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the first soup I've ever made and it's delicious! Have made it a few times now, very tasty!

ashleyhouston71's picture
  • 1
  • 2
  • 3
  • 4
  • 5

absolutely amazing soup! one of the nicest (and easiest) soups iv made, will def be favourite on my lunch menu :)

lenithac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Only used 1 chilli but was still amazing! My husband who don't normally like soups, loved the spicy sweet combination!

chicken1902's picture

Made this for dinner tonight after having it for lunch in Oxford. Stunningly easy and yummy yummy yummy! I didn't have any creme fraiche so used double cream instead and really good substitute!

pearlhoque's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very yummy & easy least if you roast the squash in chunks and peel afterwards.

west1871's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice roasted taste, roasted the garlic cloves whole and some carrots and left over peppers. Used chilli flakes added at the end for the warmth and really enjoyed. Added a teapoon of creme fraiche into the serving bowl instead of adding to the pot to make it more to my taste.

donnalovescheese's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow!!!!

aimeewoods's picture

I've made this several times now and i've really really enjoyed it. It's not too complicated to make either!!

If it helps anyone, i've been roasting the butternut squash in halves for 20 mins, then peeling and chopping afterwards and roasting for another 20 minutes, which i've found much much easier than trying to cut and peel raw :)

fairley13's picture

Fabulous soup, very moreish, I made this for a change from my normal lentil or vegetable soup with the intention of sharing it with my hubby, but he never gets the chance to eat it because its normally finished by the time he gets home at the end of the week.;-)

markswifey's picture

Really yummy soup! My little girl really loved it too!

chichi13's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made a couple of times and just altered Amount of stock as my squash not always as big as recipe calls for. Have made with chilli flakes if no fresh ones in stock and sometimes milk instead of creme fraiche. A simple and versatile recipe with great yummy results!!

knix_4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yum yum yum

jjlawlor's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this was so yummy that I struggled to not gobble down the rest. Made 1/2 the recipe as I only had 400g squash and used dried whole chilli instead of fresh. Am dairy-intolerant so missed out the creme fraiche.
It easily made 2 big bowls so the full recipe ought to serve 4.
I will be making this again!!!! nom nom

alanjns's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I haven't had butternut squash before and finally got around to trying it in this soup for lunch today. Very pleasantly suprised - a lovely soup and will definately make again. Will need to adjust the chillies next time, was a bit too hot for me. I also like a previous comment about scooping out the flesh after roasting, as it was really difficult to peel!

Pages

Questions

Tips